<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="469221" val="3811">拔丝芋头</h1><div class="bmayi mbm" >
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>切墩(初级)  </td>
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						    <span class="fwb">时间：</span>10-30分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">芋头</a></label></span><span class='right'>500克</span>
					</td><td>						<span><label   class="fcbm inblok">芝麻</a></label></span><span class='right'>10克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">白糖</label></span><span class='right'>200克</span>
					</td><td>						<span><label class="fcbm inblok">熟猪油或清油</label></span><span class='right'>750(克实耗100克)</span>
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					<h2>拔丝芋头的做法步骤</h2>
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							<p><span class="fwb">1.</span> 芋头半只。削皮</p>
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							<p><span class="fwb">2.</span> 用制丸勺挖出，呈圆球状。</p>
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							<p><span class="fwb">3.</span> 准备白糖小半碗。（最好选用绵白糖。这是因为绵白糖中含有20%的转化糖，而转化糖能抑止糖浆熬制过程中的晶体形成）</p>
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							<p><span class="fwb">4.</span> 油烧至五成热，放入芋头药炸至金黄皮脆里熟。<br />6、捞出。（最好分两次油炸，第一次应以五成热油温将原料炸至九成熟，第二次炸制的油温则在七八成热之间。）</p>
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							<p><span class="fwb">5.</span> 炒糖，很关键！锅内倒油少许。（油、白糖的比例一般为1：4）</p>
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							<p><span class="fwb">6.</span> 油稍热即放入白糖，小火。</p>
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							<p><span class="fwb">7.</span> 用木铲轻轻地搅炒至白糖溶化，开始是白色泡沫，继续炒至泡沫消失，糖浆由稠变稀，色泽由白变成淡黄至深黄，注意千万别炒焦了，期间要不断搅动。</p>
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							<p><span class="fwb">8.</span> 这个时候就可以下芋头拔丝了，翻拌时动作要轻，动作要快，避免糖稀粘结成团，时间不可太长，以糖浆裹匀原料表面就可以出锅啦！</p>
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